Poinsettia Carpaccio with Black Truffle Mayonnaise

Ingredients

  • 120 grams of carpaccio
  • Capers
  • Pine nuts
  • Arugula
  • Parmesan cheese
  • Jean Bâton Black Truffle Mayonnaise
  • 2 slices of casino white
  • Plug star shape
made with view product available at
Preparation time:
20 minutes
Number of people:
2 people
  1. Heat the oven to 200 degrees.
  2. Toast two sandwiches smeared with truffle mayonnaise in the oven until golden brown. Using a small sampler, cut out stars croutons from the slices of bread.
  3. Place the carpaccio on the plate. Spread a handful of arugula over this. Shave the Parmesan cheese over the carpaccio. And finish with some capers and pine nuts.
  4. Using the Black Truffle mayonnaise squeeze bottle or tube, pipe tufts onto the carpaccio and scatter the star croutons over the plate for that extra crunchy bite.
  5. If you have a jar of truffle mayonnaise instead of a squeeze bottle or tube, use a piping bag to make pretty tufts on the plate.

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